‘Sandwiches’ Category

  1. Impromptu Picnic Anyone?

    May 8, 2012 by Tarrant Figlio

    I love the art work that goes with these recipes. Little Suzy:  “Daddy! Could you just move your legs so I don’t have to dive over you to get my sandwich?”  And of course, Mom is kneeling in the grass with her slight heels and skirt. She’s not even got a blanket to keep her from having grass stains on the skirt.  Daddy and Junior are digging in to mom’s impromptu picnic offerings naturally.

    Be sure to click to see the original sized image. Truly worth it.

    As for the recipes? I prefer my deviled ham with just a bit of mustard and maybe some mayo. No celery. I will repeat though that deviled ham is a nice addition to your favorite egg salad recipe.

    Chili-chopped egg spread? Revolting. I loathe chili sauce and combining it with Miracle Whip (code word: salad dressing), green peppers and hard boiled eggs does not improve matters.

    Carrot-nut spread–I actually don’t mind this one much, though it isn’t my favorite. 1 cup ground carrots and 1/3 cup peanuts–whip together in your food processor or blender with some mayonnaise.

    From Merita Sandwich and Dessert Book, Bruce Dunbar, 1952

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  2. Garden Sandwich

    May 7, 2012 by Tarrant Figlio

    Now isn’t this a pretty sandwich for spring? Think of the rainbow of color on your plate.

     

     

     

     

    You want it don’t you? Well here are the details. Do take note the vegetable options aren’t fully listed in the ingredients. I personally would go with the carrots, green pepper, radishes and cucumber. Also, I would shred the radishes and carrots rather than chop.

     

     

     

     

     

     

     

    Garden Sandwich

    8 slices of bread
    Butter or margarine
    1/3 cup chopped green peppers or nut meats
    1 lb creamed cottage cheese
    Sliced peaches
    Lettuce
    Mayonnaise

    Spread slices of bread with soft butter or margarine. Chop desired raw vegetables separately–carrots, green pepper, radishes, cucumber, celery, roasted peanuts, etc. Place on waxed paper. Dip bread into vegetable; cut in triangles. Place cottage cheese in lettuce cup on plate; garnish with peach slices. Arrange 4 open-face sandwiches on each plate as illustrated. Serves 4.

    From Merita Sandwich and Dessert Book, Bruce Dunbar, 1952

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  3. Cucumber Sandwiches–Southern Style

    September 9, 2011 by Tarrant Figlio

    Tomato sandwiches rule the end of summer. For your garden party, tea party or wedding, you can’t go wrong with a cucumber sandwich. Now you could go with the sort of cucumber sandwiches that one might find in England. I prefer a more southern cucumber sandwich though.

    Make a spread from 2 tablespoons of softened butter and 2 tablespoons of blue cheese. Add 2 teaspoons of lemon juice and a dash of red pepper/Tabasco or if you please Frank’s Red Hot to taste.

    Slice cucumber thin and chill in ice water with a splash of vinegar and pinch of salt.

    Cut some pretty rounds out of bread. (ok, you can go with whatever shape you like, but a biscuit cutter or glass works fast and easy. I’m not fussy.)

    Spread with the sandwich spread, add a thin slice of cucumber. Sprinkle some paprika if you wish. Then present as if you were the Queen of the May.

    Category Sandwiches | Tags: | 1 Comment

  4. Lincoln Log Cabin Sandwiches

    February 10, 2011 by Tarrant Figlio

    What do you do to celebrate Lincoln’s Birthday or President’s Day? Hit the sales? Ignore it? I have always wanted to do something a bit more special.

    In fact, this is what I have wanted to do: celebrate with Lincoln Log Cabin Sandwiches.

    The picture in the book (Better Cooking Library-Sandwich and Party Snack Cookbook, 1964) always appealed to me:

    Cute? Right!
    Alternating chicken salad and a deviled ham salad sandwich “logs” didn’t sound half bad either. On Sunday, I had a kitchen helper who volunteered to help out despite looking askance at the recipe.

    About the recipe–it tasted fine (at least to the adults in the house who like both chicken salad and deviled ham.) However, you can use any sandwich filling recipe you would like.

    Lincoln “Log Cabin” Sandwiches

    16 slices of bread, dark or light

    1 4 1/2 oz can deviled ham
    2 3 oz package cream cheese
    2 tablespoons chopped olives

    Blend ham, cream cheese and olives together. Spread on four slices of bread and top with 4 more slices of bread.

    1 6-oz can boned chicken
    2 tablespoons mayonnaise
    2 tablespoons chopped celery

    Mix the chicken, mayonnaise and celery. I would add a bit of pepper to it. Repeat the spread on 4 slices of bread and topping with 4 more slices of bread.

    Cut each sandwich into 4 strips or “logs.” Build log cabin with sandwich strips. Make a roof with a folded piece of cardboard or bread. Top with tiny American flag. We were fresh out of those and well, Lincoln wouldn’t have had a modern flag–if any–on his cabin. Serve on individual plates, surrounded by “grass” made of parsley or chicory. Makes 4 log cabins.

    Here is what ours looked like–keep in mind the bread was a bit soft and my kitchen helper doesn’t have amazing knife or crafting skills.

    Category Recipes, retro food, Sandwiches | Tags: | 2 Comments

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